Gujarati Daal (or daar) has a perfect balance of flavors — sweet, sour, spicy! Combined with plain white rice, this daal is the ultimate end to a traditional Gujarati thali. Try this yummy recipe and don’t be afraid to adjust it to your tastes!
Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this.
I came to your website by a circuitous route and am so glad to have found you.
I am a cooking teacher, food writer for the Boston Globe and a new co-author of a cookbook called The Korean Table(www.thekoreantable.com).
You are both very impressive and I so enjoy your videos. I am preparing to do some short videos for my website as well and would be grateful if either of you had a chance to speak with me.
I am also doing a short piece on Fish Maharashtra for The Boston Globe. I studied Indian cooking for 1 year while living in Tokyo in 1992. Renu Dvivedi is a wonderful teacher and taught us fabulous flavor dishes. Her recipes that I compiled are a constant in my kitchen.
Thank you and I hope to hear from you.
Cheers,
Debra Samuels
Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this.
Leave a Reply (Comments do not appear immediately)
![[PRINT RECIPE]](http://showmethecurry.com/wp/wp-content/plugins/wp-print/images/print.gif "[PRINT RECIPE]")
[PRINT RECIPE]
Subscribe to ShowMeTheCurry.com in your RSS reader
Stumble it!
February 17th, 2009 at 6:10 pm
Hello Ladies,
I came to your website by a circuitous route and am so glad to have found you.
I am a cooking teacher, food writer for the Boston Globe and a new co-author of a cookbook called The Korean Table(www.thekoreantable.com).
You are both very impressive and I so enjoy your videos. I am preparing to do some short videos for my website as well and would be grateful if either of you had a chance to speak with me.
I am also doing a short piece on Fish Maharashtra for The Boston Globe. I studied Indian cooking for 1 year while living in Tokyo in 1992. Renu Dvivedi is a wonderful teacher and taught us fabulous flavor dishes. Her recipes that I compiled are a constant in my kitchen.
Thank you and I hope to hear from you.
Cheers,
Debra Samuels
[Reply]